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    Mexican Pork & Pinto Beans

    Source of Recipe

    .
    Mexican Pork & Pinto Beans

    Tasteofhome.com
    Exchanges & WW Points
    Yield: 16 servings (1-cup ea) – (total 4 quarts)
    Prep: 30 min. Cook: 4 hours

    We've lived in Arizona for decades, so Mexican-style cooking has become the same as "Arizona-style cooking" for us. Nothing tastes better than chili-spiced pork with tortillas.

    Ingredients:
    1 bone-in pork loin roast (3 pounds), trimmed
    1 package (16 ounces) dried pinto beans, soaked overnight
    4 to 5 cloves garlic, minced
    2 tablespoons chili powder
    1 to 1-1/2 teaspoons ground cumin
    1 teaspoon dried oregano
    2 cans (4 ounces each) chopped green chilies
    Pepper to taste

    5 medium carrots, sliced
    4 celery ribs, sliced
    1 can (14-1/2 ounces) diced tomatoes, undrained
    3 small zucchini, sliced
    Flour tortillas, warmed


    Directions:
    In a stockpot, combine the first eight ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender.

    Remove pork; cool slightly. Stir carrots, celery and tomatoes into bean mixture; return to a boil. Reduce heat; simmer, covered, until vegetables are crisp-tender. Add zucchini; cook 8-10 minutes longer or until crisp-tender.

    Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas.

    Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with tortillas.

    1 cup (calculated without tortillas) equals: 253 calories, 7 g fat (0 saturated fat), 41 mg cholesterol, 160 mg sodium, 26 g carbohydrate, 0 fiber, 22 g protein.++++ Exchanges: 1-1/2 starch, 1-1/2 meat, 1 vegetable. ++++ WWP: 6


 

 

 


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